Stir-fried prawns with ginger and green onions

Stir-fried prawns with ginger and green onions

16 large green (raw) king prawns, peeled and deveined, tails intact

good pinch white pepper

good pinch sugar, plus 1 teaspoon

1 tablespoon vegetable oil

1 small red capsicum, sliced

1 small carrot, thinly sliced

150g button mushrooms, sliced

1 knob very finely sliced fresh ginger

1 large red chilli, finely sliced

125g baby corn, halved lengthways

6 green onions, cut into 6cm. pieces

60g snow peas trimmed and halved lengthways

 salt to taste

2 teaspoons rice flour mixed with 2 teaspoons water

1 1/2-2 tablespoons soy sauce

1/3 cup coriander leaves

steamed rice, to serve

Combine prawns in a bowl with a pinch of pepper and pinch of sugar, turn to coat and set aside. Heat a wok or very large frying pan over high heat and add oil. When oil is hot add the capsicum and carrot and stir for 2-3 minutes. Add mushrooms, ginger, chilli and corn and stir-fry for 2-3 minutes. Add one quarter cup water, prawns, green onions and snow peas and stir until prawns just change colour. Season with salt and add remaining sugar. Stir in flour mixture and soy sauce. Serve prawns topped with coriander leaves and steamed rice.

Serves 4